Ọrẹ Ogunbiyi

speaker

131 appearances 3 recordings 1 series first heard Jun 2026 last heard 16 Jul

Ọrẹ Ogunbiyi’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 3 in all, peaking in Jun 2026 with 2.

Appearances

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The Intelligence from The Economist · Latin lessons: the Donroe-doctrine boost · 29 Jun 2026 podcast

Thank you very much for talking to me.

Thanks for having me, Rosie.

The Intelligence from The Economist · Mistrusting the process: containing Congo’s Ebola outbreak · 1 Jun 2026 podcast

Jason, I am bitterly disappointed.

I don't have the words.

I'm really upset to have missed this very crucial moment, this groundbreaking journalism that you got to do without me.

Yes, exactly.

The sticky toffee pudding is seen as a traditional British meal, but I found it quite interesting that it actually has a mix of non-British influences and its origins are a little bit controversial, or contested at least.

There's a guy called Francis Culsen, who is credited with its invention in the nineteen seventies, but then there's a hotel down the road in the Lake District that says that they popularized the sticky toffee pudding.

So regardless of who did.

It did become a pub staple by about the nineteen nineties and also pretty popular in school dinner menus, probably in the decade afterwards.

So there's this TikToker called the STP guy, he calls himself the STP guy, and he's made these really quirky videos.

They've got hundreds of thousands of views, and they've stirred up new interest in sticky toffee puddings across the world.

He rated Hawkes Moore's S T P, so the one that you tried, as the best in London.

And I thought if I couldn't come and try it myself, I might as well ask you very nicely to go and do it for me.

Yeah, exactly.

People are getting really creative with sticky toffee puddings and pushing the boundaries on sticky and toffee.

One Australian cookbook writer, for example, suggested adding miso

To get a little bit of umami flavor in there.

There's a New York chef who adds a Cocoa Fuillotine crumble for crunch.

There's another one who adds a green apple sorbet to a sticky toffee pudding.

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